Lemon Chicken Soup
Bright, comforting, and bursting with fresh flavors, this Lemon Chicken Soup is the ultimate cozy meal that feels as light as it is satisfying. Perfectly balanced with the zesty tang of fresh lemon juice and zest, tender shredded chicken, and hearty rice, this dish is simmered in a fragrant broth infused with garlic, thyme, and a hint of bay leaf. Loaded with wholesome vegetables like carrots, celery, and onions, it’s a nutritious, one-pot wonder perfect for chilly evenings or any time you crave a wholesome, homemade soup. This easy-to-make recipe comes together in under an hour, making it an ideal option for weeknight dinners or meal prep. Serve it steaming hot with a sprinkle of fresh parsley for a pop of color and added freshness. Whether you're soothing a cold, enjoying a healthy dinner, or just need a hug in a bowl, this Lemon Chicken Soup is a timeless classic you’ll want to make again and again. Keywords: lemon chicken soup, healthy chicken soup recipe, one-pot soup, comforting soup recipe, easy weeknight dinner.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 6 cups chicken broth
- 2 pieces chicken breasts, boneless and skinless
- 1 bay leaf
- 0.5 teaspoon thyme, dried
- 0.5 cup rice, uncooked
- 0.25 cup lemon juice, freshly squeezed
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped
Instructions
Heat olive oil in a large pot over medium heat.
Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic, sliced carrots, and sliced celery. Cook for another 3-4 minutes until the vegetables start to soften.
Pour in the chicken broth and bring to a simmer.
Add the chicken breasts, bay leaf, and dried thyme to the pot.
Reduce heat to low, cover the pot, and let it simmer for about 20 minutes or until the chicken is cooked through.
Remove the chicken breasts from the soup and set aside to cool slightly.
Add the uncooked rice to the soup and continue to simmer for 10-12 minutes, or until the rice is tender.
While the rice is cooking, shred the cooled chicken using two forks.
Return the shredded chicken to the pot.
Stir in the lemon juice, lemon zest, salt, and black pepper.
Taste and adjust seasoning if necessary.
Remove the bay leaf from the soup.
Serve hot, garnished with chopped parsley.
Nutrition Facts
Calories |
1426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 6162 mg | 268% | |
| Total Carbohydrate | 116.5 g | 42% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 15.8 g | ||
| Protein | 139.0 g | 278% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 358 mg | 28% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 3290 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
